Vegetable Risotto

Vegetable Risotto

Easy, flavorful and ready in less than an hour! A colorful array of tender vegetables is a wonderful addition to a classic side dish that's sure to be a hit with your family. Creamy and comforting, this will become one of your go-to recipes.

How to Make It

Step 1

Heat the oil in a 12-inch deep-sided skillet over medium-heat. Add the pepper, squash, mushrooms and shallots and cook for 5 minutes or until the vegetables are tender, stirring occasionally.

Step 2

Add the rice to the skillet and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups stock and cook and stir until the stock is absorbed. Add the remaining stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, stirring in the asparagus during the last stock addition.

Step 3

Stir in the cheese. Season with the salt and black pepper. Remove the skillet from the heat. Cover and let stand for 5 minutes.